Pumpkin Quinoa Muffins

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  • Ready in: 45minutes
  • Serves: 12
  • Complexity: easy
  • Calories: 228
Pumpkin Quinoa Muffins

Ingredients

  • 1 cup quinoa
  • 1/4 cup applesauce
  • 1 1/2 cup whole-wheat flour
  • 1/4 cup coconut flour
  • 1/4 cup almond meal
  • 2/3 cup agave syrup
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup almond milk
  • 3/4 cup pumpkin purée
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon

Directions

  1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
  2. Meanwhile, line a standard 12-cup muffin pan. In a medium bowl, whisk together flour, baking powder, salt, pumpkin spice, cinnamon, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
  3. In a medium bowl, whisk together applesauce, almond milk, pumpkin purée, agave syrup, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
  4. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 35 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

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